Abstract

Along with necessary substances for yeast, wort also contains extraneous impurities and technologically important components that affect the cells adversely. The effect of these compounds on yeast can be mitigated by adding adsorbents and stabilizers into a fermentation medium. In this article, methods of improving brewer’s yeast viability by removing phenols and high-molecular-weight proteins from wort are considered to accelerate the fermentation process and improve the final product quality. Both traditional materials (natural zeolite-containing tuffs from different fields of Siberia) and new ones (carbon-containing fibers and cyclodextrins) were suggested to transform wort composition. It has been revealed that introduction of 5% of zeolites into a mash at 70°C, or filtration of hopped wort through a mineral or carbon fiber layer at 0.10 l/min reduces haze-forming components content by 12-25%. Without significant effect on other characteristics of wort, polyphenols tend to be absorbed more than proteins. Addition of cyclodextrins in amount of 0.1-5.0% (w/v) into wort before fermentation contributes to clathrate formation with proteins and phenolic compounds. The materials used provide favorable conditions for yeast: biomass increases by an average 20%, yeast growth and extract fermentation intensify, and by-products formation decreases. This allowed us to shorten the fermentation process by 1-1.5 days, produce beer with desired organoleptic parameters, and increase its resistance to colloidal hazes formation

Keywords

Brewer’s yeast, adsorbents, stabilizers, polyphenols, proteins, fermentation, beer

REFERENCES

1. Zhvirblyanskaya A.Yu. and Isaeva V.S. Drozhzhi v pivovarenii [Yeast in brewing]. Moscow: Pishchevaya promyshlennost’ Publ., 1979. 246 p.
2. Nartsiss L. Kratkiy kurs pivovareniya [Short course in brewing]. St. Petersburg: Professija Publ., 2007. 640 p.
3. Back W. Ausgewählte Kapitel der Brauereitechnologie. Nürnberg: Hans Carl -Fachverlag, 2008. 392 r.
4. Annemyuller G., Manger G., and Litz P. Drozhzhi v pivovarenii [Yeast in brewing]. St. Petersburg: Professija Publ., 2015. 428 p.
5. Khorunzhina S.I. and Poznyakovskiy V.M. Prirodnye tseolity v proizvodstve napitkov [Natural zeolites in beverage production]. Kemerovo: Kuzbassvuzizdat Publ., 1994. 239 p.
6. Pokrovskaya N.V. and Kadaner Ya.D. Biologicheskaya i kolloidnaya stoykost’ piva [Biological and colloidal stability of beer]. Moscow: Pishchevaya promyshlennost’ Publ., 1978. 272 p.
7. Meledina T.V., Dedegkaev A.T., and Afonin D.V. Kachestvo piva: stabil’nost’ vkusa i aromata, kolloidnaya stoilost’, degustatsiya [Beer quality: stability of taste and aroma, colloidal stability, degustation]. St. Petersburg: Professija Publ., 2011. 220 p.
8. Filimonova T.I., Borisenko O.A., Ryzhova T.P., and Kobelev K.V. Problems of dense brewing. Beer and beverages, 2006, no. 3, pp. 26-27. (In Russian).
9. Yu Z., Zhao M., Li H., et al. A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. Biotechnology and Bioprocess Engineering, 2012, vol. 17, no. 4, pr. 818-826. DOI: 10.1007/s12257-011-0658-6.
10. Permyakova L.V. Classification of preparatiopns to promote yeast vital activity. Food Processing: Techniques and Technology, 2016, vol. 42, no. 3, pp. 46-55. (In Russian).
11. Karpenko D.V., Gernet M.V., and Mokhammed Amin Fayz. Use of biosorbent to intensify primary fermentation stage in brewing. Mir piva, 1996, no. 5, pp. 20-22. (In Russian).
12. Pushmina I.N., Khorunzhina S.I., and Permyakova L.V. Use of Siberian zeolites in beverage production. Beer and beverages, 2009, no. 3, pp. 18-20. (In Russian).
13. Breck D.W. Zeolites molecular sieves. New York: A Viley-Interecience publication, 1974. 771 p.
14. Auerbach S.M., Carrado K.A., and Dutta P.K. Handbook of Zeolite Science and Technology. New York-Basel: Marcel Dekker, Inc., 2003. 1024 r.
15. Zemskov V.I. and Kharchenko G.M. Properties of filter baffle plates made of natural zeolite. Bulletin of Altai State Agricultural University, 2014, no. 4, pp. 148-152. (In Russian).
16. Pritul’ska N.V. and Bondarenko S.V. Research of prospects for using zeolites in the food industry. Eastern- European Journal of Eenterprise Technologies, 2015, vol. 5, no. 11, pp. 4-9. DOI: 10.15587/1729-4061.2015.51067. (In Ukrainian).
17. Savchenkov M.F. Zeolities of Siberia and the Far East: Ecological-hygienic aspects. Siberian Medical Journal (Irkutsk), 2009, vol. 85, no. 2, pp. 15-18. (In Russian).
18. Kolodeznikov K.E. Tseolitonosnye provinchii vostoka Sibirskoy platform [Zeolite-bearing east province of the Siberian platform]. Yakutsk: Publishing House SB RAS, 2003. 224 p.
19. Varshavskiy V.Ya. Uglerodnye volokna [Carbon fibers]. Moscow: VINITI RAS Publ., 2007. 500 p.
20. Podkopaev S.A. Struktura, svoystva i tekhnologiya polucheniya uglerodnykh volokon [Structure, properties and technology of carbon fibers]. Chelyabinsk: CSU Publ., 2006. 217 p.
21. Permyakova L.V. and Khorunzhina S.I. Sposob stabilizathii piva [Method of stabilization of beer]. Patent RF, no. 2527072, 2014.
22. Permyakova L.V. and Khorunzhina S.I. Sposob sbrazhivaniya pivnogo susla [Method of wort fermentation]. Patent RF, no. 2527071, 2014.
23. Aslauski A.I. and Smatryn S.M. Absorbtive and adsorbtive capacities of carbon absorbent materials to biological fluids. Journal of the Grodno State Medical University, 2012, no. 3, pp. 25-28. (In Russian).
24. Generalova K.N., Minkova A.A., and Olontsev V.F. The isotherm of adsorption of bacteria’s non-growing cell on carbon materials. PNRPU Bulletin. Chemical Technology and Biotechnology, 2014, no. 3, pp. 55-66. (In Russian).
25. Abelyan V.A. Tsiklodekstriny: poluchenie i primenenie [Cyclodextrins: production and application]. Erevan: “Van- Ar’yan” Publ., 2001. 519 p.
26. Fenyvesi É., Vikmon M., and Szente L. Cyclodextrins in food technology and human nutrition: benefits and limitations. Critical Reviews in Food Science and Nutrition, 2016, vol. 56, no. 12, pr. 1981-2004. DOI: 10.1080/10408398.2013.809513.
27. Zhao M., Wang H., Yang B., and Tao H. Identification of cyclodextrin inclusion complex of chlorogenic acid and its antimicrobial activity. Food Chemistry, 2010, vol. 120, no. 4, pr. 1138-1142. DOI: 10.1016/j.foodchem.2009.11.044.
28. Fedorova P.Yu., Anderson R.K., Alekhin E.K., and Usanov N.G. Natural cyclic oligosaccharides - cyclodextrins, in drug delivery systems. Bashkortostan Medical Journal, 2011, vol. 6, no. 4, pp. 125-131. (In Russian).
29. Howard L.R., Brownmiller C., Prior R.L., and Mauromoustakos A. Improved stability of chokeberry juice anthocyanins by β-cyclodextrin addition and refrigeration. Journal of Agricultural and Food Chemistry, 2013, vol. 61, no. 3, pp. 693-699. DOI: 10.1021/jf3038314.
30. Permyakova L.V., Romanov A.S., Usanov N.G., et al. Sposob sbrazhivaniya pivnogo susla [Method of wort fermentation]. Patent RF, no. 2053263, 1996.
31. Permyakova L.V., Romanov A.S., Usanov N.G., et al. Sposob sbrazhivaniya pivnogo susla [Method of wort fermentation]. Patent RF, no. 2053287, 1996.
32. Romanov A.S. Tsiklodekstriny - polifunktsional’nye pishchevye dobavki [Cyclodextrins - multifunctional nutrient additives]. Kemerovo: KemIFST Publ., 1998. 147 p.
33. Ermolaeva G.A. Spravochnik rabotnika laboratorii pivovarennogo predpriyatiya [Reference book for laboratory workers of beer factory]. St. Petersburg: Professija Publ., 2004. 536 p.
34. Kachmazov G.S. Drozhzhi brodil’nykh proizvodstv [Brewing yeast]. St. Petersburg: Lan’ Publ., 2012. 224p.
35. Anisimovich I.P., Deyneka V.I., and Deyneka L.A. Investigation of supramolecular complexes of chlorogenic acids with β-cyclodextrin. Belgorod State University Scientific Bulletin. Natural sciences, 2011, vol. 15, no. 9-2, pp. 226-233. (In Russian).
36. Lapshova M.S., Deyneka V.I., and Deyneka L.A. Investigation of inclusion complexes of some anthocyanins with hydroxypropyl-β-cyclodextrin. Chemistry of plant raw material, 2014, no. 4, pp. 139-146. DOI: 10.14258/jcprm.201404187 (In Russian).
37. Wang J., Cao Y., Sun B., and Wang Ch. Characterisation of inclusion complex of trans-ferulic acid and hydroxypropyl-β-cyclodextrin. Food Chemistry, 2011, vol. 124, no. 3, pr. 1069-1075. DOI: 10.1016/j.foodchem.2010.07.080.
38. Dangles O. and Brouillard R. A spectroscopic method based on the anthocyanin copigmentation interaction and applied to the quantitative study of molecular complexes. Journal of the Chemical Society, Perkin Transactions 2, 1992, vol. 2, pr. 247-257. DOI: 10.1039/P29920000247.
39. Smit R.T. Povyshenie stabil’nosti napitka pri khranenii konpleksami s rastvorimym ligandom [Improvement of beverage stability using complexes with soluble RANK ligand]. Patent RF, no. 2465790, 2012.